Chocolate–Peanut Butter Ice Cream Cake

The crust of this blissful ice cream cake is essentially one big Rice Krispies Treat, with peanut butter acting as the binder instead of marshmallows. If the crust is just too tempting to resist, you can always skip the ice cream and serve it as is.

The crust of this blissful ice cream cake is essentially one big Rice Krispies Treat, with peanut butter acting as the binder instead of marshmallows. If the crust is just too tempting to resist, you can always skip the ice cream and serve it as is.

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Cal/Serv:
366

Yields:
12

Prep Time:
0
hours
10
mins

Total Time:
4
hours
10
mins

Ingredients

4
c.
rice cereal (such as Rice Krispies)

6
oz.
semisweet chocolate

3/4
c.
creamy peanut butter (not natural)

3
pt.
chocolate chip or other ice cream

Directions

Place the cereal in a large bowl.

In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.

Add the chocolate--peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.

Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.

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